Gyoza Sekai Tokyo

Dumplings packed with coarsely chopped pork, garlic, chives, and more, wrapped in thin skin for a delicious and stamina-boosting treat! Recommended sauce: World Sauce + Cilantro Cooking method: Cook slowly in a frying pan over medium heat Filling: Pork loin, pork belly, napa cabbage, cabbage, garlic, ginger, etc. Skin: Wheat flour (direct from factory) Manufacturing method: Hand-wrapped / Thickness: Thin / Texture: Crispy and chewy Notes: The number 1 classic dumpling with the highest repeat rate.

Thick-skinned fried dumplings similar to xiaolongbao. Be careful not to stain your clothes with the meat juices. The original skin is addictive. Recommended sauces: black vinegar, mustard, cilantro oil, fish sauce, etc. Cooking method: steam-fry in a frying pan, then fry on high heat while rolling. Filling: pork loin, pork belly, beef belly, onion, napa cabbage, ginger, etc. Skin: wheat flour (hand-kneaded) └ Method: hand-wrapped / Thickness: thick / Texture: crispy and chewy. Note: Dumplings similar to xiaolongbao, caution with burns and meat juices!!

Chewy dumplings. The skin is freshly made, giving it a noodle-like nuance. A recommended dish. Recommended sauces: black vinegar, mustard, cilantro oil, and nam pla. Cooking method: Boil in hot water for about 10 minutes, then cool in cold water to finish. Filling: pork loin, pork belly, beef belly, onion, cabbage, ginger, etc. Skin: wheat flour (hand-kneaded) └ Method: hand-wrapped / Thickness: thick / Texture: chewy. Note: Our shop's top recommendation for dumplings. The world of dumplings starts here...

The pink of the shrimp is vibrant, visible through the translucent skin. Enjoy with steam! Recommended sauce: World Sauce or Rock Sauce Cooking method: Coarsely chopped shrimp wrapped as is and steamed to fluffy perfection Filling: Black Tiger (coarsely chopped) Ginger, etc. Skin: Potato starch Corn flour (hand-kneaded) └Method: Hand-wrapped / Thickness: Slightly thick / Texture: Chewy and plump Note: They will become hard over time, so please enjoy them quickly.

A steamed and grilled version of 'Shrimp Steamed Dumplings'. A coexistence of crispy, chewy, and tender textures. Recommended sauce: World Sauce or Rock Lemon. Cooking method: Grilled in a frying pan over high heat. Filling: Black Tiger shrimp (coarsely chopped), ginger, etc. Wrapper: Potato starch, corn flour (hand-kneaded). Method: Hand-wrapped / Thickness: Slightly thicker / Texture: Crispy and tender. Note: The aroma of shrimp becomes prominent when grilled. Enjoy the difference in textures!

You can enjoy all the dumplings. If you order the whole card, you save 500 yen.

This is a gyoza available only today.

Namul taught by the mother from the now-closed Korean restaurant (Onma) that was near the old Gyoza World.

I was told by the master of my favorite Chinese restaurant that there are ranks for Zha Cai. This seems to be A rank.

Delivered in the Kochi style with a whole cucumber inside the chikuwa.

This is also a refreshing menu item. Recommended by the owner.

This is for those looking for a refreshing menu. I want to eat it in a bowl.

A dish taught to me by the grandmother of the now-closed Oden shop (Oya) that was behind the now-closed Gyoza World (Main Store). I want to pass it down.

This one is also refreshing. It tastes good with a little black pepper sprinkled on it.

A fun dish. I want to hold a macadamia nut shelling competition someday.

Nachos-like thing

A dark horse snack in the world of dumplings, topped with the owner's special anchovy sauce.

Quite substantial. (Basil Chorizo, Black Pepper) For those who are hungry.

Please enjoy it as a palate cleanser after a meal.